Step 1

Preheat the oven to 400ºF/200ºC. Lightly grease a 12-hole muffin pan or line with paper cases.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Step 3

In another bowl, whisk the buttermilk, cooled melted butter, eggs and vanilla until smooth.

Step 4

Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Be careful not to overmix; it's okay if there are a few lumps.

Step 5

So that the blueberries don’t sink, spoon a little of the batter into each of the prepared muffin cups.

Step 6

Toss the blueberries in a little additional flour.

Step 7

Then, gently fold in the blueberries into the remaining batter. Spoon into the muffin cups to 3/4 full.

Step 8

Place the muffin pan into the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 9

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.